Leek cake and scallops Breton recipe

Festive buckwheat pancakes garnished with leek fondue with cream and scallops just pan -fried. A delight.

Buckwheat pancakes are often associated with the cheap meal in a crêperie or a simple house at home with everyday ingredients, a complete pancake with ham, egg and cheese for example. But why not give an air a bit chic or sophisticated to your pancakes while staying in a friendly and easy to make dish?

This is what I offer with this pancake garnished with scallops and a fondue of cream with cream.

The ingredients

Buckwheat pancakes

You can buy them in the trade or make them yourself.
But for very successful homemade buckwheat pancakes, there is a time of rest to respect. Either that you can speed up by putting a spoon of honey in the dough, a little Breton Crêper thing, but long. It is an ultra easy and fast recipe, but takes a long time.

I give you all my advice and my recipe to make good black wheat pancakes as in Brittany.

The Leek Fondue

Finely chop your previously cleaned leeks. Keep a little green like me for more taste, or make your leek fondue only with whites. I have two very large leeks for 4 people but if they are small, do in addition.

Melt a large knob of butter in a pan and pour your leeks. Dirty, pepper and brown about fifteen minutes, stirring from time to time until they are well seized and very tender. Add a little butter if necessary.

For a slightly healthier fondue, that is to say with less butter !, You can make them pre -water in the water or steam well drained them, then very briefly fry them with a little butter. We then need less butter than in the method of this recipe. Another solution, sear them in a hot pan with a little butter then add a little bit of water and cook covered. The two work, but the first method described here is much more greedy!

When the leeks are very tender, add 4 large tablespoons of thick crème fraîche, taking care to lower the heat. Leave over very low heat for until use. The cream must warm up and leeks must stay at temperature, that’s all.

The scallops

Choose very fresh and generous scallops. Rinse them and dry them well with absorbent paper.

Heat a skillet over fairly strong heat. When it mounted in temperature, put a knob of butter and enter the scallops depending on their size 1 to 3 minutes on each side. It’s fast but we want to grasp them, this sea fruit cooked very quickly.

What to replace the scallops? This recipe works very well with the same base of leek fondue with cream and other proteins: smoked salmon, andouillette, white ham, pancaked bacon, smoked bacon, flat egg …

I offer you a triangle folding here by putting the garnish on the top and not filled for a more beautiful visual. On the other hand, I put a little little cheese grating in the black wheat cake, as in the photos, to give a little soft to the pancake which otherwise, as the garnish is just placed on it, would risk becoming a little dry.

With the pancakes there are lots of folding possibilities as well as fittings, I gathered you in an article, I invite you to read my advice to become the pro of the pancake.